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Curry Potatoes Recipe

Name: Island Foods Express Curry Potatoes Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg russet or Yukon gold potatoes; 1 cup carrot (medium, optional); 1 cup frozen peas (optional); 3 tbs vegetable oil or ghee; 1 cup onion (medium, finely chopped); 3 cloves garlic cloves (minced); 1 tbs fresh ginger (grated); 1 piece green chili (optional, finely chopped); 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 tbs ground coriander; 1 tsp ground cumin; 1 tbs curry powder; 1 tsp red chili powder or paprika; 1.5 tsp salt; 0.5 tsp black pepper; 1 cup canned crushed tomatoes or tomato purée; 1 cup water or vegetable broth; 0.5 cup coconut milk (optional for creaminess); 2 tbs fresh cilantro (chopped); 1 tsp lemon or lime juice

Inspired by Island Foods Express

Time45m

Serves4

Make Curry Potatoes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Main Vegetables

2.2 lb (1 kg) russet or Yukon gold potatoes

1 cup carrot (medium, optional)

1 cup frozen peas (optional)

Aromatic Base

3 tbs vegetable oil or ghee

1 cup onion (medium, finely chopped)

3 cloves garlic cloves (minced)

1 tbs fresh ginger (grated)

1 piece green chili (optional, finely chopped)

Spices & Seasoning

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp Ground turmeric

1 tbs Ground coriander

1 tsp Ground cumin

1 tbs curry powder

1 tsp red chili powder or paprika

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Tomato & Liquid

1 cup canned crushed tomatoes or tomato purée

1 cup Water or vegetable broth

1/2 cup coconut milk (optional for creaminess)

Finishing & Garnish

2 tbs fresh cilantro (chopped)

1 tsp lemon or lime juice

Method

Potatoes & Main Vegetables

Prepare potatoes

Peel (optional) and cut potatoes into 1-inch cubes. If using carrot, peel and slice into similar-sized pieces so they cook evenly. Rinse potato cubes under cold water to remove excess starch and pat dry.

Parboil potatoes and carrots: place the cubed potatoes and carrot in a pot, cover with cold salted water, bring to a boil and simmer for 6–8 minutes until just tender but not falling apart. Drain thoroughly and set aside.

Aromatic Base

Heat oil or ghee in a large skillet or saucepan over medium heat until shimmering.

Add mustard seeds and cumin seeds. When they begin to pop (about 30 seconds), add the finely chopped onion and sauté for 6–8 minutes until softened and beginning to brown at the edges.

Stir in minced garlic, grated ginger and chopped green chili (if using). Cook for another 1–2 minutes until fragrant, stirring so garlic doesn’t burn.

Spices & Seasoning

Lower heat slightly and add ground turmeric, ground coriander, ground cumin, curry powder, and red chili powder or paprika. Stir constantly for 30–45 seconds to toast the spices and release their aroma.

Add salt and black pepper, and mix to combine with the aromatic base and spices.

Tomato & Liquid

Pour in the crushed tomatoes (or tomato purée) and 1 cup water or vegetable broth. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Add the parboiled potato and carrot pieces, stirring gently to coat them in the sauce. Cover and simmer on low heat for 10–12 minutes until the potatoes are fully cooked and the flavors meld. Stir occasionally to prevent sticking.

If using peas, fold them in during the last 3–4 minutes of cooking so they heat through but retain some texture.

If you prefer a creamier curry, stir in the coconut milk during the last 3–4 minutes and warm through without boiling hard.

Finishing & Garnish

Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if tomatoes are too acidic. Stir in lemon or lime juice to brighten the flavors.

Remove from heat and sprinkle chopped cilantro over the curry. Serve hot.

Suggested serving: serve with steamed rice, naan, or flatbread and additional chutney or yogurt on the side.